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Stuffed Grilled Avocados with Mango Salsa and Shrimp Recipe

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4.1 from 2 reviews

Enjoy a vibrant and healthy meal with these Stuffed Grilled Avocados filled with flavorful grilled shrimp and fresh mango salsa. This summer-inspired dish combines smoky, tender shrimp with creamy avocado halves and a zesty, sweet-tart mango salsa, making it perfect for a light lunch or a crowd-pleasing appetizer in just 25 minutes.

Ingredients

Shrimp and Avocados

  • 1 pound raw shrimp (peeled and deveined)
  • 2 tablespoons avocado oil (or olive oil)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 4 to 6 ripe but firm California avocados (halved, pits removed)
  • Avocado oil or olive oil (for coating)
  • Sea salt (to sprinkle)

Mango Salsa

  • 1 cup fresh mango (diced)
  • 1 fresno chili (seeded and finely chopped)
  • 1 jalapeno (seeded and finely chopped)
  • 2 tablespoons red onion (finely chopped)
  • 1 tablespoon fresh lime juice
  • 1 pinch sea salt (to taste)

Instructions

  1. Preheat the Grill: Fire up your grill to a medium-high heat so it’s ready to cook the shrimp and avocados perfectly.
  2. Prepare the Shrimp: In a sealable bag, combine the shrimp with 2 tablespoons avocado oil, garlic powder, paprika, and 1/4 teaspoon sea salt. Shake well to coat the shrimp evenly with the marinade.
  3. Coat the Avocados: Brush the flesh side of each avocado half with avocado oil or olive oil and sprinkle lightly with sea salt to enhance flavor while grilling.
  4. Grill the Avocados: Place avocados cut-side down on the grill and cook for 2 minutes. Flip them over and grill for another 2 minutes. Remove from the grill and set aside carefully to maintain their shape.
  5. Grill the Shrimp: Place the marinated shrimp on the hot grill. Cook until grill marks appear, about 2 to 3 minutes, then flip and grill for an additional 1 to 2 minutes until cooked through and opaque. Transfer shrimp to a plate.
  6. Make the Mango Salsa: In a bowl, mix together diced mango, fresno chili, jalapeno, red onion, fresh lime juice, and a pinch of sea salt. Stir well to combine all the fresh flavors evenly.
  7. Stuff the Avocados: Spoon generous amounts of mango salsa into each grilled avocado half. Top each filled avocado with 2 or 3 grilled shrimp for a delightful combination.
  8. Serve and Enjoy: Present the stuff grilled avocados on a serving platter. Any leftover shrimp can be served in a bowl as extra for guests who want seconds.

Notes

  • Use ripe but firm avocados to ensure they hold up well on the grill and when stuffed.
  • If you prefer less heat, reduce or omit the fresno chili and jalapeno in the salsa.
  • Leftover shrimp can be chilled and used later in salads or tacos.
  • Avocado oil works best for grilling due to its high smoke point, but olive oil is a good substitute.
  • This recipe is perfect for summer cookouts and pairs well with a crisp white wine.

Find it online: https://marthatasty.com/stuffed-grilled-avocados-with-mango-salsa-and-shrimp-recipe/